RECIPES Sides Vegetables

Fall Persimmon Salad

Fall Persimmon Salad

Print Recipe
Serves: 4

Ingredients

  • Salad:
  • 2 persimmons, peeled and medium diced
  • 1 box baby arugula
  • 1 avocado, cubed
  • 1/4 c shaved parmesan
  • 1/2 c pumpkin or sunflower seeds
  • Dressing:
  • 1/4 c balsamic
  • 1 teaspoon dijon
  • 2 tablespoons maple syrup
  • 1/3 c extra virgin olive oil
  • salt and pepper

Instructions

1

For persimmons: Spread diced persimmon onto a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt, and roast for about 20 minutes or until persimmons caramelize, but are not mushy. Remove from oven and allow to cool completely. Set aside.

2

For vinaigrette: Place all ingredients except oil into a mixing bowl and whisk together. While whisking, drizzle oil into mixture until fully incorporated. Season with salt and pepper and set aside until ready to use

3

Place arugula into salad bowl and gently toss with persimmons, avocado, and dressing. Top salad with parmesan and pumpkin seeds

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